Preparation time: 3 hrs
Grill time: 14 to 16 minutes
Grill temperature: 200 °C
Grill method: Direct indirect
Equipment: Tong and spatula
Core temperature: 70°c
Ingredients
6 pieces double rib Lamb chops
For the marinade
1tbsp raw papaya paste
2tbsp ginger garlic paste
2 tbsp Yogurt
1 tbsp Cream
1tsp cashew paste
½ tsp poppy seeds
Salt to taste
Crush the below ingredients in a mortal pestle 1tsp crushed fennel seeds
1/2 tsp cumin seeds
1 cinnamon stick
2 start anises
10 grm Black cardamom
10 grm Green cardamom
1tsp Caraway seeds
1tsp black pepper corn
1tbsp olive oil
IN THE KITCHEN:
1. In a mixing bowl combine the marinade ingredients with the crushed spiced mentioned and check for seasonings.
3. Now add the mutton chops and gently coat the marinade evenly, refrigerate for 2 hours.
AT THE BARBECUE:
1. Prepare the barbecue for direct heat, approx. 200°C. If using a charcoal barbecue, you need 1chimney starter of lit briquettes.
2. Preheat the grill with lid closed for 6 to 8 minutes.
3. Place the chops on direct heat for 4 minutes per side on direct and 6 minutes on indirect with lid closed as much as possible.
4. Serve hot with green chutney and onion relish.
Tip: Cook the lamb chops in a drip pan on the indirect side to retain the jus.
(Courtesy: Chef Melvin, Weber India)